Baked desserts are a historic passion of Chef Niko Romito that dates back to his childhood and the family pastry shop in Rivisondoli, Abruzzo.
An ever-increasing sensitivity with respect to the importance of fat and sugar reduction in pastry products, and in food in general, has guided Niko Romito and the Laboratory in the recipe of new additional references inspired by the balance between palatal satisfaction and nutritional correctness.
Plumcakes
Plumcakes
The latest line of bakery cakes made features a lactose-free and gluten-containing flour-free product: the Niko Romito Plumcake.
Our plumcake comes from the study of classic Italian cakes, rethought and re-recipe by excluding animal fats from the doughs and replacing classic flours with other "unconventional" ones.
The dough is made by separately processing a mousse of egg yolks and sugar, a mousse of egg whites and sugar, almond and rice flours, and high oleic sunflower oil.
The result is a soft, mouthwatering cake without animal fats and free of gluten-containing flours. A light dough enriched with organic Sicilian citrus, organic Bourbon vanilla, and dark, milk or white chocolate. The soft and airy texture makes this line of baked goods ideal for breakfast or snack time or as a base on which to build fun desserts.
Baked desserts are a historic passion of Chef Niko Romito that dates back to his childhood and the family pastry shop in Rivisondoli, Abruzzo.
An ever-increasing sensitivity with respect to the importance of fat and sugar reduction in pastry products, and in food in general, has guided Niko Romito and the Laboratory in the recipe of new additional references inspired by the balance between palatal satisfaction and nutritional correctness.
The latest line of bakery cakes made features a lactose-free and gluten-containing flour-free product: the Niko Romito Plumcake.
Our plumcake comes from the study of classic Italian cakes, rethought and re-recipe by excluding animal fats from the doughs and replacing classic flours with other "unconventional" ones.
The dough is made by separately processing a mousse of egg yolks and sugar, a mousse of egg whites and sugar, almond and rice flours, and high oleic sunflower oil.
The result is a soft, mouthwatering cake without animal fats and free of gluten-containing flours. A light dough enriched with organic Sicilian citrus, organic Bourbon vanilla, and dark, milk or white chocolate. The soft and airy texture makes this line of baked goods ideal for breakfast or snack time or as a base on which to build fun desserts.